Nutrition Facts
4 servings
4
Recipe for Pear Tartlets on Spinach Pesto
Here is a green tartlet with spinach and pear pesto, on a buckwheat flour crust. It's indulgent and light.
For the pie crust
150 buckwheat flour
50 buckwheat flour
8 olive oil
8 of water
½ salt
For the topping
2 pears
1 handful of pine nuts
For the spinach pesto
100 fresh spinach leaves
50 almond powder
5 water
2 Olive oil
salt pepper
Directions
1
Start by preparing the pie crust. Mix the two flours and the salt in a mixing bowl or in the bowl of a food processor.
2
Add the oil and then the water while kneading. Form a ball of smooth dough and place it in the refrigerator for 30 minutes before rolling it out between two sheets of parchment paper.
3
Preheat your oven to 200 °C.
4
Prepare the spinach pesto by placing the rinsed spinach leaves, almond powder, water, and olive oil into a blender or mini chopper. Blend until smooth.
5
Add almond flour if it's too liquid or water if it's too thick. It should have the consistency of a fairly thick batter. Season with salt and pepper.
6
Line the greased tartlet molds with the dough. Prick the dough with a fork.
7
Spread the spinach pesto in the molds.
8
Peel the pears, remove the core, and slice them into thin pieces. Place the slices of pears on the pesto.
9
Sprinkle the pine nuts and place in the oven for about 15-20 minutes.
10
To finish, enjoy hot or warm. Vegetarians and/or those who tolerate cheese can let slices of blue cheese or goat cheese melt on top after taking it out of the oven. Serve with a salad.
Ingredients
For the pie crust
150 buckwheat flour
50 buckwheat flour
8 olive oil
8 of water
½ salt
For the topping
2 pears
1 handful of pine nuts
For the spinach pesto
100 fresh spinach leaves
50 almond powder
5 water
2 Olive oil
salt pepper
Directions
Directions
1
Start by preparing the pie crust. Mix the two flours and the salt in a mixing bowl or in the bowl of a food processor.
2
Add the oil and then the water while kneading. Form a ball of smooth dough and place it in the refrigerator for 30 minutes before rolling it out between two sheets of parchment paper.
3
Preheat your oven to 200 °C.
4
Prepare the spinach pesto by placing the rinsed spinach leaves, almond powder, water, and olive oil into a blender or mini chopper. Blend until smooth.
5
Add almond flour if it's too liquid or water if it's too thick. It should have the consistency of a fairly thick batter. Season with salt and pepper.
6
Line the greased tartlet molds with the dough. Prick the dough with a fork.
7
Spread the spinach pesto in the molds.
8
Peel the pears, remove the core, and slice them into thin pieces. Place the slices of pears on the pesto.
9
Sprinkle the pine nuts and place in the oven for about 15-20 minutes.
10
To finish, enjoy hot or warm. Vegetarians and/or those who tolerate cheese can let slices of blue cheese or goat cheese melt on top after taking it out of the oven. Serve with a salad.
Notes
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